2 oz. bean curd, mashed

1 oz. minced pork

2 egg whites Salt to taste

1 tsp. wine

1 tbsp. scallion and ginger

2 tbsp. cornstarch dissolved in water

1 mandarin or other fish

1/3 cup vegetable oil

1 tbsp. soy sauce

1 tbsp. sweet flour sauce

4 cups clear broth

A piece of bamboo shredded

4 dried mushrooms soaked in water

2 green peppers, shredded

1/2 cup garlic shoots, cut into 1 inch length

To Prepare:

1. Combine mashed bean curd, ground pork, egg white, salt, wine, ginger and scallion juice, cornstarch and mix well.

2. Clean and drain the fish, make a few slashes on either side of its back. Stuff the mixture into the belly of the fish.

3. Heat oil in a pan over a high flame, fry fish on both sides for two minutes. Add wine, soy sauce, sweet flour sauce, broth, bamboo, mushrooms and green pepper. Bring to a boil. Reduce heat and simmer for ten minutes. Garnish with garlic shoots and serve.

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